Tuesday, April 13, 2010

Shrimp Foulard ,Yummo !

You are NEVER gonna believe what I did yesterday ! It wasn't Earth shaking ,but all the same .... pretty stupid of me to do it . I have never done it before , and I hope like heck never to do it again !!! I was cooking Shrimp Foulard for our supper last night and managed to burn it into the pan ! The amazing part was that the pan was a heavy Teflon pan that shouldn't have burn food stuff stuck on to it . Not only was the sauce burned into the pan , but I couldn't get it to come off when I went to wash it .This is Teflon we are talking about here , you know , the NO STICK stuff ???

First , I let it soak in hot soapy water , for about 8 hours , lol ! That didn't work . I tried to scrape it out with a spoon . I was despite . That didn't work either . I soaked it some more in more hot soapy water . That didn't help any .I remembered a old friend of mine from high school days used to put soapy water in a pan and boil it on the stove until the burnt stuff came up from the bottom of the pan . Well , I tried that too . No love . SIGH !!!! I boiled it one more time in hopes that this time it would work . Guess what ? It didn't .

I didn't want to take a steal wool pad to it , since that would scape off any of the now useless Teflon that might be left on the pan .SO , I tried several other methods , that of course didn't work either .By this time I am ready to just throw the dam pan away ! So what if it belongs to a matching set . I only looked for this set of pots and pans for 4 years before I found them . Who cares ? I had to get the thing clean .I fleetingly contemplated voodoo but I didn't know who to call , lol !

I talked to the thing , made a bargain with it , that if it would only come clean this time , I would never again boil milk in it .Do you think it cared ??? Oh , no ! The stuff was stuck like Chuck on to the bottom of that pan for good , like cement . I had to do it . I had no other choice . Really I didn't . I went to the kitchen drawer were I keep the soaps and sponges , and drew out the deadly " steal scrubber " .I brandished it before the pan in a menacing way . It wasn't scared at all . It just sat there in all it's burned glory taunting me . So , I did it ! I scrubbed it with the steal pad . I scrubbed and I scrubbed , and I scrubbed some more . After some time passed by , I began to see the bottom of the pan again . My arm was aching from the scourging but at long last that pan was cleaned of all the burnt milk . Sad to say only remnants of the Teflon remain . But at least I didn't have to throw away the pan . I think it learned a valuable lesson ... never let me cook Shrimp Foulard again in that pan . It has a bad attitude !

Here is the Shrimp Foulard recipe from our flagship restaurant we had in Houston .

Shrimp Foulard
4 tbs. butter
1 cup of crab meat chunks uncooked
2 cup of medium size shrimp uncooked
4 cloves of crushed garlic , more if you LOVE garlic
1 quart of half and half cream ( if you live where there isn't any half and half you can subsistue 2 cans of evaporated milk with a can of cream added to the milk .)
1 pinch of salt
several loaves of french bread

Step 1.... melt the butter in a heavy sauce pan.
When the butter is melted and hot, BUT NOT brunt , add the crushed garlic.Stir garlic until soft and tender .

Step 2... Add the cream/ half and half/ canned milk ( which ever one you have ) . Add the pinch of salt . Stir the sauce constantly until it thickens over a medium low fire . Be careful it doesn't boil over .

Step 3 ... When the sauce is nice and thick (If the sauce is too thick , add a little milk to it ), add the shrimp and the crab meat . Stir occasionally a additional 3 to 5 minutes so that the sea food may cook . Don't over cook the sea food . Now it is done !

Step 4....Serve in individual bowels . Eat by dunking the bread into the sauce and eating it with your fingers .Or you may break the bread up into the sauce ( not too much of the bread at one time ) and eat with a spoon , as you prefer .
Bonn Appitte !

2 comments:

Thanks for the recipe. Having recently moved to Libya, I am always looking for recipes with ingedients that can be easily found here. "Non-Libyan" recipes anyways, one can only eat tomato based recipes so much...